4. Cook the Chicken:
Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
5. Add Spinach:
About 30 minutes before serving, stir in the fresh spinach. Cover and continue cooking until the spinach wilts and softens.
6. Serve:
Once the chicken is tender and the sauce is creamy, remove the chicken breasts from the slow cooker and shred or serve them whole, depending on your preference.
Spoon the creamy sauce and sun-dried tomatoes over the chicken. Garnish with chopped parsley.
An Italian grandma shared this traditional recipe with me! The tastiest dinner ever!
Skillet Chicken Pot Pie
A recipe to keep like a precious jewel!
Explosive and long-lasting flowering with this natural fertilizer: never before
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Breaking: Kid Rock Refuses to Do a Collaborative Tour with Taylor Swift, “We Need More Toby Keiths and Fewer Taylor Swifts”
Traditional Bread Pudding with Vanilla Sauce: A Timeless Dessert from Grandma’s Kitchen
Blackberry Thyme Baked Brie En Croute
An Old Woman Was Walking Her Dog
